I first posted this recipe a few years ago and decided to re-post it because it has such a special place in my
stomach heart. I love the ease of preparing it. It can be done in 10 minutes, start to finish, including the time to cook the pasta. It’s so delicious that several friends will stop over just because they heard I was making it or some even go so far as to demand that I make it for them when they are in town! This Lemon Chili Pasta, based off of a recipe from Fabio Viviani, is so fast and easy, it will quickly become a go-to dish in the kitchen and the main reason that you will want to always stock lemons and parsley in your fridge. (If it’s not the reason, it’s sure an easy way to use them up before they go bad!) You can make it any night of the week and it would pair well with any fish, chicken, or pork. Top it off with some freshly grated Parmesan cheese and serve with a fresh salad and/or a crisp glass of wine and you have the makings of a fabulous night in!
If you can’t take the heat, or are trying to make it a little more kid friendly add the chili flakes at the end.
Lemon Spaghetti with Chilies, Garlic and parsley
- 1 lb Spaghetti
- 2 Tbsp Olive Oil
- 3 Tbsp Butter
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 6 Garlic Cloves, minced or grated
- 2 Lemons, Zested or grated
- 1 tsp of Red Chili flakes
- 1 cup pasta water (reserved from cooking pasta)
- 1/2 cup of parlsey
Cook the pasta according to package directions in well salted water until al dente and reserve 1 cup of pasta water when straining.
In large pan over medium heat, cook the garlic, lemon, chili flakes, salt, and pepper in the oil and butter until the garlic starts to foam. Whisk in the water, slowly and it will start to form a creamy looking sauce. Add the pasta and parsley and toss until well coated. Enjoy!